Smoked Mackerel Pate

A nutritious and versatile recipe. Use as tasty addition to a salad, a starter on crusty bread, party dip or even as part of your picnic.

Serves 4 people


 

  • 250 grams Smoked Mackerel
  • 125 grams Cream Cheese
  • 150 mL Creme Fraiche
  • 2 tablespoon(s) Lemon Juice
  • 1 tablespoon(s) Horseradish Sauce

 

Skin the mackerel fillets and do a quick check for any bones

Flake 3/4 into the a food proccesor with the cheese, creme fraiche and horseradish and whizz until smooth.

Add a good grinding of black pepper and lemon juice to taste then fold through the chopped dill and reamining flakes of fish.

Serve on some rye bread or crisp toast.

Method

Skin the mackerel fillets and do a quick check for any bones

Flake 3/4 into the a food proccesor with the cheese, creme fraiche and horseradish and whizz until smooth.

Add a good grinding of black pepper and lemon juice to taste then fold through the chopped dill and reamining flakes of fish.

Serve on some rye bread or crisp toast.

Ingredients

 

  • 250 grams Smoked Mackerel
  • 125 grams Cream Cheese
  • 150 mL Creme Fraiche
  • 2 tablespoon(s) Lemon Juice
  • 1 tablespoon(s) Horseradish Sauce

 


Optional: Try using grated fresh horseradish instead of the sauce. Chives are also a nice complimentary addition.

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